Follow step-by-step, photo illustrated instructions for making not only some great cornbread, but a delicious new treat for breakfast. This old mountain recipe combines leftover cornbread with scrambled eggs, all cooked together, and brings a whole new experience to the breakfast table. First, we’ll make the cornbread, then we’ll show you how to mix it all together to create Cornbread and Eggs. Printable recipe included.

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Cornbread and Eggs Recipe:

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I was given this recipe just a few weeks ago by some new friends I recently met up in the mountains. While talking with the lady of the house, I asked if she had some favorite recipe from her childhood that she might be willing to share with me. I could see her eyes light up as a big smile spread across her face. Without hesitation, she says, “Cornbread and Eggs.” I told her I’d never heard of this combination and asked for some details.

“As a child,” she said, “My Mamaw Vines would make Cornbread and Eggs for me for breakfast. I loved it, and now I make it for my family.”

I didn’t ask, but I suspect this was one of those recipes developed out of necessity, during poorer times, to help stretch the breakfast meal a little further for the family. It’s also a great way to use up any leftover cornbread you might have.

A few days later, she Emailed the recipe she uses to make her cornbread, and told me again how to put it all together. I jumped right in the kitchen the next morning and baked up the cornbread, let it cool, then made the Cornbread and Eggs. I wasn’t sure if I had done it right, so I emailed a picture of my finished dish back to them just to be sure. She had already given me permission to use the recipe, and I wanted to be sure I was doing it right. “That’s just the way it’s suppose to look,” said her husband.

It’s a unique dish that turns out to be rather tasty. She had stated that her husband really enjoyed adding some Tabasco to the finished product. Having now tried it, I can see where that might be a good addition, and I can also see where adding some sausage, bell peppers, onions, or maybe some gravy would probably be pretty good in the recipe as well.

We’ve had several requests for how to make cornbread, so I’m happy to share this version with you. Be warned though, it does contain a bit of sugar. I’ve found that one thing that really stirs up some “Southern Comments,” is whether or not cornbread should be made using sugar. I’ll be waiting to hear what you think about it. So, ready to give our Cornbread and Eggs a try? Alright then, Let’s Get Cooking!

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First, we’re going to need to make up a pan of cornbread. We’re baking it in our cast iron skillet just for this recipe, but this is a great way to use up any leftover cornbread you might have. You could even freeze leftover cornbread and pull it out as needed later on. We’ll bake the cornbread first, then we’ll show you how to put it all together to make the Cornbread and Eggs breakfast recipe.

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Cornbread: You’ll need these ingredients.

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Place the cornmeal in a medium sized mixing bowl. You’ll also want to go ahead and preheat your oven to 425º.

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Add the flour. Sifting it is optional.

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Whisk it all together.

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Oops… Let’s not forget the sugar.

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Now, whisk it all together really well.

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Add one egg.

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Grab a fork and break up the egg by giving it a good stir.

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Add the milk. The actual amount needed will vary somewhat. I used a little over 1 1/4 cups of milk. You’ll need to stir it as you’re pouring the milk in but try not to overwork it. Add just enough milk to make a batter similar to the consistency of a cake batter.

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Don’t worry about having a few lumps, they’ll bake out. Again, you will want this to be about the consistency of a cake batter.

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Melt about a Tablespoon of Lard or Shortening in your skillet. I normally heat up the skillet on the stove top for a minute or two, then add whatever butter, lard or shortening that I need. Swirl the melted oil around to fully coat the bottom of the skillet.

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Pour the batter into the skillet. If it’s a little thick, you might need to spread it out with a spoon.

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Place the skillet in the oven and bake it at 425ºF for about 25-30 minutes, or until done.

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Test the cornbread to be sure its done by sticking a toothpick in the center of the bread. If the toothpick pulls out clean, it’s done. If it pulls out with a few crumbs attached, you’ll need to bake it a little longer. The cornbread should also pull away from the edges of the pan a bit when it’s fully baked.

Place the skillet on a wire rack, or folded towel, and let the cornbread cool for a few minutes before serving. Some melted butter spread across the top just adds another good layer of flavor.

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To make the Cornbread and Eggs: Break about four eggs into a small bowl.

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Whisk the eggs together well with a wire whisk or fork. Add a dash of water or milk if desired.

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Place the skillet over medium heat on your stove top. Once the pan has started to warm up, add a couple of pats of butter and let it melt.

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Crumble up a section of the cornbread and add it into the butter. It will only take a piece about as big as a slice of pie to make a good sized serving. Stir the cornbread around in the butter and let it warm up and brown just a little more.

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Pour the whipped eggs into the skillet, spreading it out all around the pan.

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Stir the eggs around, mixing it with the cornbread as the eggs cook. The cornbread will absorb the eggs and then you’re basically scrambling it all together until the eggs have had a couple of minutes to cook.

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Serve it up while it’s still warm and Enjoy!

Have you ever heard of Cornbread and Eggs? Ever tried it, or think you might want to? I’ll look forward to hearing your comments in the section below. Let me know what you think of the recipe, and let me know if true Southern cornbread contains sugar. This should prove interesting.

Follow step-by-step, photo illustrated instructions for making not only some great cornbread, but a delicious new treat for breakfast. This old mountain recipe combines leftover cornbread with scrambled eggs, all cooked together, and brings a whole new experience to the breakfast table. First, we'll make the cornbread, then we'll show you how to mix it all together to create Cornbread and Eggs. Printable recipe included.

Ingredients

2 cups Self-Rising Corn Meal

1 cup Self-Rising Flour

1 Egg

1 Tablespoon Sugar

1 cup Milk, approximately, as needed.

Butter and shortening to grease the skillet.

Instructions

To Make The Cornbread

Pre-heat your oven to 425º.

In a large mixing bowl…

Add Corn Meal

Add Flour

Whisk together

Add Sugar

Whisk together well.

Add the egg, stir to break up.

Stir in enough milk to make the batter the consistency of cake batter.

Place butter in a warm skillet and let it melt. Swirl around to coat the skillet well.

Pour in the batter and place the skillet in the oven.

Bake at 425º for 20-25 minutes, or until golden brown and pulled away from side of pan.

Insert a wooden toothpick to test for doneness, if it pulls out clean, bread is done.

Remove from oven, place on wire rack and let cool 5-10 minutes before removing from pan.

To Make Cornbread and Eggs:

Place a skillet over Medium heat on your stove top.

Add about one Tablespoon of butter to the skillet, let it melt.

Crumble a pie slice section of cornbread into the skillet.

Stir the cornbread into the butter and let it heat up.

Break four eggs into a small mixing bowl, whisk well.

Pour the whisked eggs into the skillet, spreading it over the crumbled cornbread.

Cornbread will absorb most of the eggs. Stir the mixture and continue to cook for about two minutes, or until the eggs are done.

Your Comments: Have you ever made Cornbread and Eggs? I’d love to hear your comments on our recipe in the Comment Section at the bottom of this page. It will only take you a minute or two to share them with us, and if you try our recipe, your comments might encourage someone else to try it. Just know, all Comments are moderated. That means that I personally read each and every one of them before they are approved for posting on our family friendly home here on the Internet. I appreciate you taking the time to share your results with us, and I’ll look forward to hearing from you. Your comments do not appear immediately. I’ll review them and post them just as soon as I can. I also try to respond to as many comments as possible, so be sure to check back in a day or two for that. Thank you in advance.

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Sugar in cornbread. I’m from Texas, my mom from Arkansas, my dad from Missouri. None of my extended family ever put sugar in cornbread. Far as I’m concerned if you put sugar in cornbread you can take it directly from the oven to the trash can.

My grandmother (from West Virginia) made the best breakfast cornbread recipe. I don’t have a true recipe, its one of those add and taste things. Leftover corbread, brown it in the skillet with a bit of butter, remove the cornbread and add a bit more butter and flour, salt and pepper, once the flour browns a bit add milk to start a gravy, it should still be thick. add brewed coffee to extend the gravy. then add the cornbread back to the pan. I usually serve with eggs, if I have sausage I’ll add before the flour. Its very versitile and super good on a cold morning.

Hi Diana, I’m not aware of one. Maybe some of our readers can share something similar they may have experience with. Thank you for the question. I appreciate your visits to Taste of Southern and trust you’ll stop by again… real soon. Be Blessed!!! -Steve

First of all let me tell you I am from southeastern Nebraska and I have eaten cornbread and eggs since I was young, but we have always used fried over easy eggs, not scrambled. The cornbread we make also has no flour or sugar in it and we use buttermilk. I either make the cornbread fresh or warm it in the microwave for about 90 seconds and then put the eggs on top and mash it all together, usually with crumbled sausage or bacon or better yet thick cut pork jowl.

Thank you for doing all the legwork necessary to keep these great dishes from disappearing. I love your recipes and stories.Before this I had only one way to repurpose leftover cornbread (tuna or salmon patties). As far as the great cornbread debate, we eat cornbread often. Why only make it one way? I cook my ground beef and chicken breasts any way I can so we don’t tire of it. Some dishes go better with a sweeter cornbread. Shoot, there’s no one right way to make it. Mix it up sometimes, sheesh! It’s not that serious. Love your site!

No sugar in cornbread! Most food establishments use it but that is the only time I ever tried it. I will say, I will take sugar in it rather than dry and crumbly and no sugar! Cornbread needs buttermilk but just not poured over it in a bowl. That requires at least 2% milk or preferably whole ! Careful buying cracklins in the store. They are made with skins cooked hard and can break a tooth lastly, I can drink a quart of whole buttermilk but none on cornbread, has to be sweet for that! So as you may be able to tell, I am not opinionated at all, just a little off plumb! Thanks for Taste of Southern,it keeps us all connected to the vine we grew up on.

My mom is from the south (Georgia) and she used to make something for us similar, but she called it “kush.” Leftover cornbread was added to scrambled eggs (so, the eggs were scrambled before adding the cornbread, so the cornbread wasn’t as mushy); then chopped bacon (already fried) was added. It was delicious! Definitely, Tabasco on top. And, re the cornbread, I was always taught to make it with sugar, so I like the sweetness.

Hmmm, I’ll have to give this recipe a try — without the sugar (otherwise, my grandmother would start spinning in her grave down in Starkville). 🙂

I like using the condensed milk in cornbread whenever I am having trouble finding decent buttermilk in the grocery (buttermilk is not buttermilk if its low-fat!). A little Carnation also goes well in scrambled eggs.

Had never tried cornbread and eggs for leftover breakfast! Let the crumbled cornbread get even more golden and crispy before adding the egg. Cooked the eggs just enough! Dare I say this was better than the Thanksgiving meal itself :=) ??

I just came across your cornbread and eggs recipe this morning. Last night I made some gluten free cornbread with jalapeño sausage sliced in it that I added before cooking. I was searching for today. I tried your recipe and also added some finely crumbled bacon while cooking. I grew up in Louisiana and never add sugar to my cornbread. The cornbread and eggs turned out awesome. I picture them as a hit in future meals.

Steve,
Hi fellow NC’ian!! I stumbled onto your site a few days ago, and I’m a big fan!! I’ve made the mashed potatoes with mayo, the banana bread, and the Salisbury Steak recipes. ALL the recipes have turned out delicious! A lot of your recipes are so similar to my Grandma’s and I’m thrilled to now offer those dishes to my family.

This recipe I MUST try. My husband’s (who is a cornbread LOVER) last name is “Vines” and was born around Roan Mountain (close to TN/NC border). Can’t help but think perhaps the “Mama Vines” mentioned in this post is perhaps a relative. He, unfortunately, didn’t know the Vines side of his family and I’m thinking I can perhaps make a “family recipe” for him : )

Just found your website and I love it! I especially enjoy the step by step picture instructions as they are very helpful.
I will try your cornbread and eggs and yes I add sugar to my cornbread. 🙂 I have marked your website to my desktop for easy access as I know I will be going to it often.
Thank you
Patti Carter from Arizona married to a good ole’ southern boy.

My mom always told me about her cornbread & scrambled egg cravings while she was pregnant with me, she never cooked it afterward because she said she ate it so much she couldn’t eat it anymore. Lol as far as sugar in cornbread real southern cooks add a tbsp in cornbread my mom bless her 74 y/o heart even adds a tbsp of sour cream and uses buttermilk instead of milk, but then again my parents thought crumbled cornbread with buttermilk was manna from heaven.

Hi Bamabell, Thank you for sharing your memories of your mom and cornbread and eggs. I do hope you’ve tried it by now and that you enjoyed it. I hear lots of folks talking about crumbled cornbread in a glass of buttermilk, but I still haven’t tried it myself. Maybe one day I’ll get really brave and give it a go.

I do appreciate your comments and your visit. Hopefully you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

Just found your site tonight and so very glad I did! I’ve enjoyed your recipes and stories so much. I was so excited to see that my family wasn’t the only ones who ate cornbread and eggs. The only difference in my recipe is that I don’t add sugar to my cornbread, but I’m sure it’s great either way. I like to eat mine with a fresh sliced tomato. I grew up eating this and after getting married my husband and his family, and most every one else thought I was crazy. That is until they tried it! Thank you so much for taking the time to share all that you do. I love your recipes, they are what I grew up eating, and what I’m raising mine on. There is nothing like good old fashion southern cooking. Thanks again and God Bless!

Hi Kristin, I’m thankful you found Taste of Southern, and I do appreciate you taking the time to share your memories of Cornbread and Eggs. I’m finding a few other people that had this in their younger days so I guess it wasn’t that unusual after all. I do appreciate you taking the time to share your comments. Hopefully you’ll find a recipe or two that you’d like to try. I appreciate your visit and your compliments on our site, and I do hope that you’ll visit with us again… real soon. Be Blessed!!! -Steve

We put about that much sugar in our cornbread, it just seems to help it along a bit. What we don’t think is Southern, though, is cornbread that has so much sugar that it tastes sweet. We call that “corn cake” and it seems to be all that is served here in Iowa. Except at our home, of course! I use my husband’s Nanny’s recipe, and she was a wonderful Alabama country cook. Thanks for your website, I’m having a lot of fun browsing and I’m sure I’ll find a lot of dishes to try.

Hi Crista, Thank you for your comments. I must admit that I kind of like that “corn cake” type of cornbread at times. I know it’s not the more traditional type, but I still like it. I bet you have a great recipe that you’re using at home.

Thank you for your visit and I do hope you’ll try some of our recipes. Be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

I always thought this was something my father made up while I was growing up and that we were the only ones that ate it. I am so happy to find out that it is a southern dish and has roots deep in my heritage..thank you for posting this.

Hi Emily, Thank you for your comment. I’m just happy to hear someone else ate this as a youngster. It was a surprise recipe for me, but I’ve cooked it numerous times since I first tried it. Maybe your comment will encourage someone else to try out the recipe.

Thank you for your visit. I hope that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

I cannot tell you how much our family loves the blueberry jam!! This is the first jam I had made last year and that began our love for homemade preserves. I actually planted a blueberry bush so one day(it is taking forever though)we will pick the fruit and cook it. Thank you again! It is a pleasure to read through your stories!!

Hi Toa, Thank you for your comments. I’m very glad to hear that you tried our Blueberry Jam recipe, and that you have even planted your own Blueberry Bushes, that’s pretty awesome. Just be patient, they’ll produce some great berries when the time is right.

Thank you for your compliments on our website, I greatly appreciate that. I’m thankful you found Taste of Southern and do hope that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve